2018 Summer Food Preservation Classes
Monday, July 9, 5:30-7:30 p.m. – The Basics of Canning – This class is scheduled in the evening so that those who work can take advantage of this opportunity to learn the basics. While this class is not 100% hands on there will be a live canning demonstration. No Charge.
Friday, July 20, 1:00-4:00 p.m. – Pressure Canning – This will be a hands-on class. Participants will learn to safely use a pressure canner to produce Spaghetti Sauce that is shelf stable and safe for home Consumption. $5.00.
Friday, July 27, 10:00 a.m.-1:00 p.m. – Pickling and Fermenting – This class will address two types of pickles: Pickled Beets and Fermented Dill Pickles. The most common complaint from those making cucumber pickles is that the pickles are not crisp enough. Participants will learn how to use the Low-Temperature Pasteurization Method which when done correctly results in a crispier cucumber pickle product. the fermented pickles will require a follow up class on Tuesday, August 28, from 2:00-5:00. $5.00.
Friday, August 3, 1:00-4:00 p.m. – Dehydrating – In addition to learning about dehydrating fruits, vegetables, and meat, participants will learn how to combine dehydrated ingredients into a delicious backpacking meal. $10.00.
To register for these classes or for more information, please call 349-2046.